When we think about how to make homemade small batch bread pudding this recipe was born out of the fact that I’m the only member in my family who eats the end cap slices of the local loaves of brioche we get from our favorite bakery.
Those slices are usually not thick enough for a proper french toast but they are perfect to dice or tear into rustic pieces before tossing in a heavenly custard. And just like that, we have a a bread pudding that’s ready in 30 minutes. Top with my blueberry compote or strawberry peach compote and you’ve got a sweet, seasonal breakfast option for just you… and maybe one more. Or bake two and have one warm bread pudding for the following day? Yes? Yesssssss.
Ingredients for the Small Batch Bread Pudding
This delicious dessert is best made with stale bread or bread that sits out until the next day. It’s a good idea to cut the bread cubs in small pieces. Nevertheless, here’s what we’ll need:
- Any kind of bread: The cubes of bread we use here are brioche. But for this pudding dish you can also use fresh bread like french bread or white bread. Croissants that sit out until next day also work really well in this whole thing.
- Eggs and Heavy Cream: this is what helps us create the custard mixture that gives the texture of bread pudding for the bread pudding lover.
- Vanilla Extract and Ground Cinnamon: We’re adding hints of sweetness to one of our favorite desserts with a bit of vanilla and cinnamon. We’re incorporating these two ingredients into the custard mixture for our easy bread pudding recipe.
- Maple Syrup: I love the addition of maple syrup here but considering the goal is to add a bit of sweetness to the bread-based dessert we can also sub with brown sugar. For two puddings, use a tablespoon of brown sugar.
- Lemon Zest: Adds brightness to the traditional bread pudding and I love the combo paired with the dried currants.
- Dried Currants: Dried currants are one of my favorite fruits to add to granola, scones, or breads like soda bread. In this recipe they offer a tart yet subtle sweetness. If you can’t find dried currants in your area, you can use dried blueberries or even some fresh fruit like diced strawberries and raspberries.
Preparing the Small Batch Bread Pudding
To prepare the simple ingredients for this small batch bread pudding we start by preheating the oven to 350 degrees Fahrenheit.
Next, in a small bowl prep your custard for this homemade bread pudding by whisking together your eggs, heavy cream, vanilla extract, lemon zest, ground cinnamon, and maple syrup until well combined and slightly frothy. Set aside and prepare your ramekins.
Generously grease your ramekins with unsalted butter. Dice your brioche bread and place the diced chunks into each ramekin, filling close to the top. Pour your egg custard mixture on top of each brioche filled ramekin in individual servings. Sprinkle a teaspoon of dried currants on top of the pudding and gently stir them into each small container to combine. For best results, allow the initially dry bread pudding to soak up the custard for a couple of minutes. Bake your bread puddings 25 to 30 minutes until edges are golden brown and the egg custard is set. Allow to cool 5 minutes before serving.
Storage Tips for Small Batch Bread Pudding
If you are making the two puddings for yourself–one for today and one for a future date–keep in mind that wrapped bread pudding in aluminum foil or in an airtight container will keep in the refrigerator for 3-4 days. Reheat the pudding in a 350 degree oven for no more than 10-15 minutes to warm through.
For another option, you can make batches of this individually portioned puddings, wrap them in plastic wrap or foil and keep them in a separate container that is freezer safe to prevent freezer burn. Alternatively, you can place the individual ramekins in a freezer bag and arrange them in an even layer on a freezer shelf to store for up to a month.
Small Batch Bread Pudding
Equipment
- 2 7-ounce ramekins
Ingredients
- 2 cups bread cubes from end cap slices of brioche diced into 1/2 inch chunks
- 3 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- zest of half a lemon
- 1/8 tsp of ground cinnamon
- 2 teaspoons maple syrup
- 2 teaspoons dried currants divided
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl prep your custard by whisking together your eggs, heavy cream, vanilla extract, lemon zest, ground cinnamon, and maple syrup until well combined and slightly frothy. Set aside and prepare your ramekins.
- Generously grease your ramekins with unsalted butter. Dice your brioche bread and place the diced chunks into each ramekin, filling close to the top. Pour your egg custard on top of each brioche filled ramekin.
- Sprinkle a teaspoon of dried currants on top of each and gently stir them into the custard to combine. Allow the brioche chunks to soak up the custard for a couple of minutes.
- Bake your bread puddings 25 to 30 minutes until edges are golden brown and the egg custard is set. Allow to cool 5 minutes before serving.